A thick, frothy minty green vegan Shamrock shake recipe perfect to celebrate St Patrick’s day. Bonus, this healthy Shamrock shake recipe is made with only natural, wholesome ingredients, no processed ice-cream! You can also make it refined-sugar-free with a sugar-free keto option provided!
What’s a Shamrock Shake?
It is a traditional St. Patrick’s day drink with a light green color and thick, frothy texture. It tastes like a frothy minty milkshake made of vanilla ice cream, milk, and mint extract.
Is Shamrock shake vegan?
No, a traditional Shamrock shake recipe is not vegan. It’s made of dairy milk from vanilla ice cream and cow milk.
How to make a vegan Shamrock shake?
It’s very easy to make vegan versions of the Shamrock Shake recipe. Many recipes use vegan vanilla ice cream, but here I am sharing a healthy vegan Shamrock shake recipe made without processed ingredients.
The plant-based natural ingredients needed to make a dairy-free healthy Shamrock shake are:
- Canned coconut milk – you can also use canned coconut cream, but it would make the shake very high in fat and calories. So canned coconut milk is the best option. Don’t use the coconut beverage version. It’s too low in fat to create a creamy vegan milkshake.
- Unsweetened almond milk – or any plant-based milk you love. Note that other dairy-free milk like oat milk or soy milk will add more flavor to the shake, so almond milk is highly recommended for the best results.
- Natural green food coloring – not all green food colorings are vegan-friendly. Check my vegan shopping list to read more about food coloring that is cruelty-free. Feel free to skip the food coloring and use other natural options like a pinch of spirulina or matcha powder. But keep in mind that these options will add a green tea or spirulina flavor to your shake!
- Natural peppermint extract – you can also use fresh mint leaves, but it wouldn’t be as flavorsome.
- Vanilla extract
- Maple syrup – or any liquid sweetener you love like agave syrup or rice syrup or sugar-free Monk fruit syrup to make a vegan keto Shamrock shake.
- Ice cubes
Prepare the frozen coconut milk
The day before, shake your can of coconut milk to blend it very well and avoid two layers of cream and water.
Then, open the can of coconut milk and fill an ice cube tray with the can of coconut milk. Place the ice cube tray in the freezer overnight or at least 3 hours until it forms ice cubes of coconut milk.
Just before serving, add all the recipe ingredients into the jug of your blender and blend until smooth. For a frothy shake, add a few more ice cubes, blend again.
On the other side, if you prefer your shake thinner, add a splash more of unsweetened almond milk, blend and serve.
The best vegan Shamrock shake toppings
A Shamrock shake is even better with some toppings. The best vegan top-ups are:
- Coconut whipped cream – make your own easily using coconut cream from a can. Freeze the can overnight and whip cream in a stand mixer. Pipe the cream on top of the drink just before serving.
- Glace cherry – add a glazed cheery on top of the whipped cream.
- Chocolate chips – sprinkle or melt some dark chocolate chips on top of the drink.
- Sprinkles – you can find many plant-based sprinkles in store.
Can I make it coconut-free?
Yes, you can swap the coconut milk with soy cream from Alpro or fresh cashew cream. This is a perfect option if you don’t like coconut flavor or if you have coconut allergies.
More vegan drink recipes
If you’ve enjoyed this recipe, you might like the following:
Made this vegan Shamrock shake recipe for St. Patrick’s day? Share a comment a review below and tell me how you serve yours.
Your friend, Carine
Vegan Shamrock Shake Recipe
- 1 1/2 cup Canned coconut milk - frozen into ice cube shapes
- 1/2 cup ice cubes
- 8-10 drops Natural green food coloring
- 1/4 teaspoon Natural peppermint extract - or mint extract as you prefer
- 1 1/4 cup Unsweetened almond milk
- 1/2 teaspoon Vanilla extract
- 2 tablespoons Maple syrup - or agave or rice syrup or sugar-free Monk fruit syrup or 2-4 stevia drops
- The day before or at least 3 hours before, shake very well a can of coconut cream, then open and fill an ice cube tray with the coconut cream. Freeze overnight or at least 3 hours until it forms ice cubes of coconut cream.
- In a blender, add all the ingredients: frozen, canned coconut cream, ice cubes, almond milk, vanilla extract, mint extract, maple syrup, and blend at high speed until icy and thick.
- If too thick to your liking, add a splash more of almond milk and blend. To make the shake frothier, add a few more ice cubes, blend.
- Serve immediately with unsweetened coconut whipped cream, a glace cherry, and few sprinkles to decorate.